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Pittsburgh, PA
(724) 290-5679
amanda.hertweck@gmail.com
Pumpkin Turkey Chili
Prep Time
10-15 minutes
Cooking Time
30 minutes
Yields
6
Ingredients
2 tbs. avocado oil or olive oil
1 lb. ground turkey
1 med. onion chopped
2 jalapeño peppers chopped (remove seeds to make it less spicy)
2 bell peppers
2-4 chili peppers
1 med. butternut squash, peeled and cubed
2 tbsp. chili powder
2 tsp. cumin
1/2 tsp. cayenne pepper
1 tsp. sea salt
1 15 oz. of diced tomatoes or 4 medium tomatoes chopped
1 15 oz. can of pumpkin puree
1 15 oz. can of dark kidney beans, drained
1 15 oz. can of black beans, drained
1 15 oz. can of full fat coconut milk
Optional 1 cup of chicken or vegetable broth
Optional chopped cilantro and/or shredded cheese for garnish
Directions
1. Begin by heating a large pot to medium high heat. Coat the pot with oil, add in ground turkey and cook until no longer pink. Remove from the pot and set aside. Add more oil if needed.
2. Place onion in pot and cook for 3-4 minutes until fragrant. Add bell peppers, jalapeños, and chili peppers. Cook until softened. Add butternut squash.
3. Add ground turkey back to the pot. Coat turkey and vegetables with spices and salt. Add tomatoes, beans, pumpkin, and coconut milk, stirring well for a few minutes to let flavors mix.
4. Reduce heat to low. If wanting a thinner consistency, stir in broth. Simmer for about 20-30 minutes or until squash is softened, stirring occasionally.
5. Serve hot and garnish with fresh cilantro and/or shredded cheese.
Notes
Can add in 3 tbsp. of nutritional yeast for a "cheesy" flavor.